May 12 Classic Chocolate Chip Cookie

This was one of my very first recipe creations years ago...and it is crazy to think that I am just now posting the recipe! Cookies are one of my all time favorite desserts, and they are the BEST ever, they taste just like tollhouse cookies but have better ingredients and only 1 natural source of sugar ( I will give you a hint, this source also helps with allergies!)

When I decided to create this cookie recipe more than 3 years ago, I was experimenting with different flours and sugars, trying to make this recipe as clean as possible. After much experimentation I came up with this recipe. Disclaimer: these cookies DO contain whole wheat flour, yes you can make them with coconut flour and make them grain free, however the taste will be thicker and you will need to lower the flour measurements ( see recipe below for more).

Directions:1. preheat oven to 350 degrees. Then in a mixing bowl add all dry ingredients and blend together using your electric mixer or a spoon.

2. In a small separate bowl, box together all wet ingredients until incorporated.

3. Pour wet ingredients into dry ingredients and blend with a spoon or paddle attachment until incorporated. Put in the chocolate chunks and combine.

4. Using a tablespoon scooper, place these 3 inches apart on a cookie sheet and place into the oven for 9 minutes.

Take out and let cool. You can keep these in a container with a piece of bread for freshness for up to 5 days or in the fridges for 2 weeks. We freeze ours and take them out one at a time to nibble on!